Recent content by theTheme

What columns do you track on your sheet? Is there anything that you would track, but don't because it's too much trouble or some other reason?

Hi all, I've been kicking around the idea of building some purpose built software to consolidate my wine workflow which is at the moment scattered over a lot of different places (Evernote, Trello, Word docs, Google Drive, random calculators online...) and I thought I would try to get some...

Hi all, moved to Frankfurt about 6 months ago and had to leave all my equipment back in the states. I am looking for equipment options and it seems to be a little thin. So far I have found Hobbywinzer (http://fruchtweine-selbermachen.de) who seems to have a sizable stock of items, but I'm...

Does anyone have experience with how much juice a kilo of pitted cherries will yield? I am looking to pit them and use use a basket press to get 50 liters total.

I am so confused after reading everyone's comments. I fermented mine with the skins dry in the primary to 14.8% (it was a mistake of measuring, didn't mean for it to be that high) and it tasted delicious. I have read that blueberry takes a long time to age, but this has been the first fruit...

I am still waiting for my first batch of blueberry to age (so take this with a grain of salt), but I skipped this step and my berries more or less dissolved to nothing but skins by the time it fermented dry in the primary.

I thought I would post here again since it has been a while. I cancelled my membership a few months ago. In all I bought 6 cases of wine. Of those I think I found 3 wines that blew me away. One of those, I connected with the wine maker through Naked and then through Facebook and it was a...

Nothing...I know, I know...but it was my first batch. It likely could have cleared longer, I was concerned about the head space in the carboy with nothing to top it up with. I pulled the cork on one and tasted it. It tasted about like it did when I bottled it. It has a kind of "hot" taste to...

Pretty good...like a really sweet apple juice. I am. Not sure what I will do with them now. Actually, I'm not sure what I would do anyway, I don't know how to go about changing PH. It's on my list. I'd be interested to hear your opinions of use, it seems like they are all over the map...

I'm getting ready to start a batch of apple wine and I'm a bit confused. I recently got a TA and PH kit so I could have more control over starting musts and here is what I'm getting: SG: 1.085 TA: 7 PH: It's purple, I'm assuming that's higher than blue which is the last one of the chart at...

Don't know, I wanted to leave it at least 3 months before I opened the first one, the batch only yielded 4 bottles. I have read about tartaric crystals, I just always figured they would be more, crystal like. This reminds me of very thin algae (struggling for the words to describe it). Here...

I bottled a batch of strawberry a month and a half ago and it has been quietly laying in its side in a closet. Today I went to put up another batch and I noticed it has dropped a ton of something. It looks like a kind of slime (see pictures attached) in that it hangs together not like free...

I took advantage of this deal. Just got mine in today, it is Cilindro, Italian.

I hadn't planned on it, but I have been wanting to try this and see if I could clear in secondary sooner. What do you think of fermenting dry in primary, then bentonite and rack? Good point. I think I'll take the possibility of browning over the risk of having to throw the whole thing out.

Fermentation has not been started, thus the last part of the first sentence "I had to leave town before I could start the ferment." Chaptilization is the adding of sugar before the ferment: No more than recommended, one tablet per gallon. It's a good point on the oxidation, I could...